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Cheesy Pesto Swirl Rolls Recipe

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These Cheesy Pesto Swirl Rolls are soft, flavorful, and beautifully swirled with fresh basil pesto and a blend of mozzarella and Parmesan cheeses. Perfect as a savory snack or alongside your favorite meal, these rolls combine the richness of cheese with aromatic pesto in a tender dough that rises and bakes to golden perfection.

  • Total Time: 1 hour
  • Yield: 12 rolls

Ingredients

Dough Ingredients

  • 1 cup milk
  • 1/4 cup salted butter
  • 2 tablespoons honey (or granulated sugar)
  • 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
  • 3 1/2 cups all-purpose flour (plus up to 1/2 cup more if needed)
  • 2 eggs
  • 1 teaspoon fine sea salt

Filling Ingredients

  • 3/4 cup (6 ounces) basil pesto
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup freshly-grated Parmesan cheese
  • Fine sea salt and freshly-cracked black pepper, to taste

Instructions

  1. Heat the milk mixture: Combine milk, butter, and honey in a small saucepan. Heat over medium heat, stirring frequently until the butter melts and the mixture reaches 110°F. The mixture should feel warm but not hot to touch. If overheated, allow it to cool before proceeding.
  2. Mix the dough: In a stand mixer bowl fitted with the dough hook, add the warm milk mixture. Sprinkle yeast on top and stir briefly. Add 3 1/2 cups flour, eggs, and salt, then mix on medium-low until combined. If dough sticks to the sides, add up to an additional 1/2 cup flour until the dough forms a ball and pulls away from bowl. Continue to knead on low speed for 5 minutes. Form dough into a ball, place in greased bowl, cover with a damp towel, and let rest for 10 minutes.
  3. Roll the dough (1st stage): Turn the dough onto a floured surface and roll into a 12 x 18-inch rectangle. Spread pesto evenly over the dough, leaving a 1-inch border along one long edge. Sprinkle mozzarella and Parmesan cheeses evenly on top, then season with cracked black pepper and a pinch of sea salt.
  4. Roll out the dough (2nd stage): Starting at the long edge opposite the border, tightly roll the dough into a log shape. Pinch the seam edges to seal. Using dental floss or a knife, trim about 1/2-inch off both ends to make even edges. Slice the roll into 12 equal rounds.
  5. Let the dough rise: Place the rolls in a lightly greased 9 x 13-inch baking dish. Cover with a damp towel and let rise in a warm spot for 25 minutes. Meanwhile, preheat your oven to 350°F.
  6. Bake: Remove the cover and bake the rolls on the center rack of the oven for 15-20 minutes until tops are lightly golden and cooked through. Transfer the baking dish to a wire rack and lightly brush the tops with extra pesto.
  7. Serve: Serve the rolls warm and enjoy their cheesy, basil-infused goodness fresh from the oven.

Notes

  • Use a cooking thermometer to ensure the milk mixture is at the correct temperature (110°F) for activating yeast properly.
  • If you do not have a stand mixer, knead dough by hand for about 8-10 minutes until smooth and elastic.
  • Freshly cracked black pepper adds a nice balance to the cheesy, herby flavor.
  • Leftover rolls can be reheated in a warm oven or microwave, but are best enjoyed fresh.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/cheesy-pesto-swirl-rolls-recipe/